Ingredients
- 480 ml (2 cups) apple cider
- 3 medium apples (about 360 g), peeled and diced
- 50 g (1/4 cup) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch mixed with 30 ml (2 tablespoons) water
- 300 g (about 6 cups) pound cake or sponge cake, cubed
- 240 g (1 cup) caramel sauce (plus extra for drizzle)
- 480 ml (2 cups) heavy cream
- 25 g (3 tablespoons) powdered sugar
- 1 teaspoon vanilla extract
- 30 g (1/4 cup) crushed gingersnap cookies (optional garnish)
Directions
In a medium saucepan, combine apple cider, diced apples, brown sugar, cinnamon, and nutmeg. Simmer for 10 minutes until the apples are tender.
Stir in the cornstarch slurry and cook for 1–2 minutes until slightly thickened. Remove from heat and let cool completely.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
In a trifle bowl or individual glass cups, layer cubes of cake, spoonfuls of the apple cider mixture, caramel sauce, and whipped cream.
Repeat layers until the bowl is full, finishing with whipped cream on top. Drizzle with extra caramel sauce and sprinkle with crushed gingersnaps before serving.
Frequently Asked Questions
Can I make the Apple Cider Caramel filling for this trifle ahead of time?
Yes, the apple cider caramel filling can be made up to 3 days in advance. Ensure the mixture, simmered with the 480 ml of apple cider and spices, is completely cooled before storing it in an airtight container in the refrigerator.
What can I substitute for the heavy cream if I want a lighter Apple Cider Caramel Trifle?
For a lighter version, you can substitute the heavy cream with an equal amount of half-and-half or a combination of evaporated milk and a tablespoon of cornstarch for stabilization. This will slightly alter the richness compared to the traditional recipe serving 8.
How should I properly store the assembled Apple Cider Caramel Trifle to maintain texture?
Since this dessert features a creamy component, the assembled trifle should be stored in the refrigerator, covered tightly, for up to 2 days. To best maintain the texture of the cookie layers, try to assemble it no more than 4 hours before serving.
